RUSTIC ROASTED VEGGIE PIZZA WITH LENTIL CRUST
I had been seeking an alternative pizza crust for months since I am trying to get away from processed flours even if from whole grains. I previously tried making a quinoa crust and a cauliflower crust but both were a bit disappointing. This lentil crust was easy and sturdy enough to hold the toppings. My husband gave it a thumbs up! I added some rolled oats only because I do not own a pizza pan so needed the batter to be a bit thicker so I could cook it on my pizza stone.
This recipe can be found at “Lemons and Basil” blog. I modified it a bit including removing the dairy mozzarella. I used plant-based Parmesan “cheese” instead but you can make a vegan mozzarella substitute that is plant-based and delicious. Be careful if buying vegan or plant-based cheese substitutes at the store as many contain oil so are not healthy.
RUSTIC ROASTED VEGGIE PIZZA WITH LENTIL CRUST
Ingredients
For the crust:
3/4 cup red lentils soaked in water 1-24 hours, rinsed and drained (I soaked for 4 hrs but seems 1-2 hrs should be fine)
1/2 cup water
1 clove garlic (I used 2)
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon sea salt
1/2 teaspoon baking powder
I added 1/2 cup rolled oats
Toppings:
1/2 cup oil-free pizza sauce (I used homemade marinara)
1/2 medium red pepper (Did not have so used all green pepper)
1/2 medium green pepper (I used a whole green pepper)
1/2 medium sweet onion (I used a whole onion)
1/2-3/4 cup plant-based shredded mozzarella “cheese” (I used plant-based Parmesan instead)
1/4 cup sliced fresh basil leaves
(I love roasted garlic on pizza so also used 12 small cloves)
Instructions
Preheat oven to 425 F degrees.
Line a baking sheet with parchment paper or a nonstick mat. Spread sliced onions and bell peppers out into single layer and roast for 10-15 minutes or until edges begin to brown. Remove and set aside.
To soak the lentils, add them to a bowl, cover with water and soak at least 1 hour or up to 24 hours. {I only soaked mine a little over an hour and they turned out great} Rinse and drain the soaked lentils then add to bowl of food processor.
Add water, garlic clove, dried basil, oregano, sea salt and baking powder, process 20-30 seconds or until a smooth consistency is reached.
Prepare round pizza pan by spraying with cooking spray or lining with parchment paper.
Pour batter out and spread into thin crust, approximately 1/4" thick.
Bake 18-20 minutes, then remove and top with pizza sauce, roasted veggies, fresh basil and mozzarella cheese.
Bake additional 7-8 minutes or until cheese is melted. Serve hot.
